You are here

Mulligatawny Soup

Veggie.Lover's picture
Ingredients
  Butter 3 Tablespoon
  Onion 3⁄4 Cup (12 tbs), chopped
  Potatoes 2 , diced
  Carrots 2 , diced
  Cabbage 1 Small
  Mung dal 3 Teaspoon
  Ginger piece 1 Small
  Garlic 3 Clove (15 gm)
  Water 5 Cup (80 tbs)
  Coriander leaves 3⁄4 Bunch (75 gm)
  Coriander seeds 3⁄4 Tablespoon
  Cumin seeds 1 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Dry red chili 3
  Lemon juice To Taste
  Salt To Taste
  Cornflour 1 Tablespoon
  Cinnamon stick 2 , coarsely pounded and tied in a bag
  Cloves 3
  Pepper 1⁄4 Teaspoon
  Cooked rice 1⁄2 Cup (8 tbs) (To Garnish)
Directions

Melt butter.
Add onion; simmer about 5 minutes.
Add rest of the ingredients except rice, cornflour, lemon juice and curry powder.
Cook till vegetables are tender.
Remove bag of spices and coriander leaves.
Liquidize.
Pass through a sieve.
Mix cornflour with a little water and add to the strained soup.
Before serving add rice, curry powder and lemon juice.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian

Rate It

Your rating: None
4.26923
Average: 4.3 (13 votes)